Spinach & Sun-Dried Tomato Roulade - Recipe


500g Spinach

50g Cooks&Co Sun-Dried Tomatoes, drained & Chopped

5 Eggs

1/2 Tsp of Nutmeg

170g Garlic and Herb Cream Cheese

250g Creme Fraiche



Preparation Time: 15 mins

Cooking Time: 15-20 mins
Serves:  4-6

Preparation Method

1. Preheat the oven to 200c

2. Bring a pan of water to boil and add the spinach

3. When the waters starts to boil, drain the spinach and rinse in cold water

4. Squeeze spinach dry with hands

5. Place spinach, egg yolks, salt, pepper and nutmeg in a food blender and pulse to a smooth puree

6. Whisk the egg whites until they hold soft peaks then fold them slowly into the spinach mixture until combined

7. Spread the spinach mixture onto a baking tray lined with parchment paper

8. Bake for 15 minutes

9.Turn the baked roulade out on a sheet of baking paper and leave to cool

10. Meanwhile, mix the cream cheese with the creme fraiche until creamy

11. Once cool, spread the cheese mixture over the roulade and sctter over some chopped sun-dried tomatoes

12. Roll up from the shortest end and serve


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